whats on the menu?
- Thread starter t0mb0la
- Start date
willywetegg
Administrator
I tend to use very little Lemon as I find too much will mask the flavour of the fish. If you want a subtle lemon flavour just half a lemon and rub it over the fish.
As far as getting as much off a fish as possible there are a couple of ways. Good filleting, which will only come by lots of practice or for the very easy way, cook it in the oven, very loosely wrapped in foil so it will steam in it's own juices. Add whatever you like as flavouring such as Lemon, Garlic or herbs. I quite like Corriander with mine but not too much as it can take away from the subtle flavour of the fish. When the fish is cooked, place it on a warmed plate and eat it with a fork and your fingers. You will find that it is so tender it will fall off the bone and the skin can be removed very easily.
Jim.
As far as getting as much off a fish as possible there are a couple of ways. Good filleting, which will only come by lots of practice or for the very easy way, cook it in the oven, very loosely wrapped in foil so it will steam in it's own juices. Add whatever you like as flavouring such as Lemon, Garlic or herbs. I quite like Corriander with mine but not too much as it can take away from the subtle flavour of the fish. When the fish is cooked, place it on a warmed plate and eat it with a fork and your fingers. You will find that it is so tender it will fall off the bone and the skin can be removed very easily.
Jim.
willywetegg
Administrator
Just to say that Gaverick's opinion's are his own and not NESA's as we all know that poaching is illegal 
Your not wrong with that way mate, nice and subtle and it takes nothing away from the flavour. My mother used to cook smoked fish that way and it was delicious too.
Jim.
Your not wrong with that way mate, nice and subtle and it takes nothing away from the flavour. My mother used to cook smoked fish that way and it was delicious too.
Jim.
seanyrooroo
Well-known member
Get a metal saucepan and place your fish in skin side down, add some freshly made fish stock (heads bones etc) just enough to cover half the fish. Pop onto the hob and bring to a gentle boil. Take off the heat after 2mins of simmering. The stock should be all but gone.
Make some fresh breadcrumbs and add finely chopped parsley, corriander, (any you like really) salt and pepper and a drop of olive oil. Rub together and it should make some nice green bread crumbs. Spread this mixture across the top of the fish and grill under a high heat for a minute or so, until the breadcrumbs are golden. Pop on a plate with homemade thick cut chips and some nice bread and butter ................mmmmmmmmm
Make some fresh breadcrumbs and add finely chopped parsley, corriander, (any you like really) salt and pepper and a drop of olive oil. Rub together and it should make some nice green bread crumbs. Spread this mixture across the top of the fish and grill under a high heat for a minute or so, until the breadcrumbs are golden. Pop on a plate with homemade thick cut chips and some nice bread and butter ................mmmmmmmmm
